Chocolate Marshmallow Molten Lava Cakes

Chocolate Marshmallow Molten Lava Cakes

You know when you order a Hot Chocolate, and the marshmallows that were happily floating on top of your hot chocolate suddenly start to melt in and all through your chocolate…only to create the sweetest, thickest and creamiest milky chocolate than you expected? Yeah…well. That was the inspiration for these.

Hot Chocolate transformed into Lava Cakes with melted gooey marshmallow baked into the centre… I mean….do you see the Marshmallow centre?

When they first came out of the oven…hot and smelling so rich and divine…I may have panicked…a little; said a silent prayer; hoped they worked.

But turning them over revealed perfect little lava cakes. A choc-a-holics dream come true. The centres so soft. So perfect. So I made them again. And again. And….um….again. Just to make sure I was giving you guys the best possible lava cakes you’ve ever had in your lives.

Dust them with icing sugar for added hot chocolate-brownie-ness… It’s not an option. Yes, I’m serious.

And proceed to cut into them while trying to hold back tears of excitement.

Oozing hot chocolate married with melted marshmallow melts out so beautifully all over your plate. I’m not kidding when I say this was a breathtaking moment.

So of course; I went a step further; roasted some-more marshmallows and spooned them over my cakes. Oh…and then drizzled them with chocolate ganache. Um. Yeah.

I could sit and stare at this more than sit through another Magic Mike movie. Gooey-ness with every blissful mouthful. So s’xcuse me while I go make more.

Hot Chocolate transformed into Lava Cakes with melted gooey marshmallow baked into the centre! All in a muffin pan and so easy to bake!Weight Watchers: 7pp per lava cake!

Servings: 6

Calories: 248kcal

Author: Karina - Cafe Delites

Ingredients

1/2cuplight butter/spread of choice

100gdark chocolate(I used Lindt 70%)

1/2cuppowdered/caster sugar

1tsppure vanilla extract

1/4cupflour

2medium egg(s)

6large Marshmallows

1tspicing sugar, to dust

Chocolate Ganache:

1/4cupchocolate of choice(I used Lindt again)

3tablespoonsskim/low fat milk

Additional:

Extra marshmallows for roasting(OPTIONAL)

Instructions

Preheat oven to 220°C | 425°F. Lightly grease a 6-hole muffin tin (or 6 small ramekins) with butter or cooking oil spray; wipe excess over with a paper towel and set aside.

Stovetop:

Combine the butter/spread and chocolate in a medium-sized saucepan over low heat. Cook while stirring until melted and smooth.

Microwave:

Combine butter and chocolate in a medium-sized microwave safe bowl; melt in 30 second increments stirring between each until chocolate and butter are melted and well combined.

Remove from heat (or microwave); stir in sugar and vanilla.

Add flour to the chocolate mixture in the pan; whisk until combined. Whisk one egg into the mixture at a time until a smooth chocolate batter is formed..

Pour the batter into the prepared muffin tray (or ramekins) until full. Add 1 marshmallow into each mould and press them down (they will float up slightly but sink as they bake).

Place muffin tray onto a baking tray and bake for 10 minutes or until the edges have set but the centre of each cake is a little soft. Allow to cool in the muffin tray for 5 minutes. Using a knife, gently pull cake away from the sides of the tray before turning out onto a baking tray lined with parchment/baking paper. Lift each cake onto a serving plate with a wide spatula while still warm and gooey (or they will stick to the tray if left for too long).

To serve:

Dust with powdered/icing sugar and serve with extra marshmallows or roasted marshmallows. Drizzle over melted chocolate.

Chocolate Ganache:

Melt the chocolate in a microwave safe bowl in 30 second increments, stirring between each increment until melted (it should only take 1 minute all together). Pour in the milk and mix until smooth and combined.

Roasted Marshmallows:

Place marshmallows onto a baking tray lined with parchment/baking paper in a single layer. Change oven settings to grill/broil on medium heat; grill until marshmallows have puffed up and are golden and melted. Spoon them onto the top of each cake (OPTIONAL).

Thanks for another amazing recipe! As I am eating sugar free can I sub the sugar for splenda and use sugar free chocolate? Maybe adjusting baking times? Since splenda bakes faster? Can’t wait to make these.

Hi Angela! If you’re going to spread the batter out into 12 muffin holes, then yes you won’t need to bake them for as long. Try 5 minutes first and see how you go. I hope the centres stay ‘molten’ for you! If you try it, please let me know how you went! I’d love to hear back Xxx

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HEY Good Food Lovers! It’s nice to see you!

Welcome! My name is Karina and this is my internet kitchen hang-out where I cook, bake, take too many pictures and find something useful to say. A self-confessed balancedfoodie sharing waistline friendly recipes that are full of flavour. Life is too short for bland and boring. …